Recipe Sunday – Chickpea Blondies

/ thevegancatlibrarian

Happy Sunday beauties! How are you enjoying the autumn weather? Last night we changed the clock and I had just a long lie in this morning, I felt very rested and managed to do so many things! Also, I am coming to the end on my “Macrobiotic Detox” that I felt I could celebrate with a nice dessert which is still mostly Macrobiotic. In case you are interested, I am preparing a post explaining a bit the macrobiotic diet. In the meantime, I leave you today’s recipe: Chickpea Blondies by Rainbow Nourishments.

Chickpea Blondies by Rainbow Nourishments

Ingredients

  • ~1 ½ cups (250g) chickpeas, canned or fresh and drained well (I got this amount from one 15oz or 440g can)
  • ½ cup (125g) cashew butter, or nut/seed butter of choice
  • ½ cup (45g) oat flour,
  • ½ cup (170g) maple syrup
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • ⅛ teaspoon salt, or to taste
  • ½ cup (85g) mini dairy-free chocolate chips plus extra to decorate

Method

  1. Line an 8-inch square baking pan with parchment paper. Preheat your oven to 180°C (350°F).
  2. Add all the ingredients except the chocolate chips to a food processor or blender Blend until the mixture is as smooth as possible. It should be slightly runny.
  3. Remove the blade of your food processor. Add the chocolate chips and mix with a spoon or spatula. Make sure your blondie batter isn’t warm when you add the chocolate otherwise the chocolate will melt.
  4. Pour the batter into your prepared baking pan. Smooth the surface with a spoon or spatula. If desired, sprinkle additional chocolate chips on top of the batter and press them in.
  5. Bake the chickpea blondies for 23-28 minutes. The blondies are ready when they have puffed up and the surface is golden brown. If you insert a toothpick in the middle, it should come out clean (a few moist crumbs are fine but there shouldn’t be any wet batter).
  6. Place the square baking pan on a wire rack. Allow the blondies to cool completely in the baking pan for at least 1 hour. The blondies are very soft when they’re warm.
  7. When the blondies have completely cooled, remove them from the baking pan and cut them with a sharp knife. The blondies are very fudgy so it may help to run your knife under hot water before cutting them. If desired, sprinkle the blondies with flaky sea salt or enjoy with vegan ice cream.

Enjoy!

Love,

TVCL xx

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